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Author Notes: The most imperfectly perfect almond butter cups that melt right in your mouth, leaving artificial flavors and refined sugars way behind. —Allison Walton
Makes 6 large almond butter cups
cup liquid coconut oil
cup cacao powder
tablespoons maple syrup
almond butter (of choice)
- In a bowl, combine the melted coconut oil, maple syrup, cacao powder and sea salt and stir until smooth.
- Pour approximately 1 tbsp (more or less depending on your preference) of chocolate mixture into mini muffin cases/chocolate molds and place in the freezer for five minutes until firm.
- Remove from the freezer and spoon a thick layer of almond butter on top of the chocolate layer. Place back into the freezer until firm.
- Since these are raw and melt easily, serve immediately. (You'll also want them immediately.)